A piece of turkey breast fillet weighing 400-500 grams is cooked for 35 minutes. It takes 25 minutes to boil the turkey pieces.
How to cook turkey fillet
Products
Turkey breast fillet – 500 grams
Medium-sized carrots – 1 piece
Small onion – 1 piece
Salt – 1 teaspoon Black pepper –
5 peas
Allspice – 2 peas
How to cook turkey breast fillet
How to cook soup with turkey hearts
- Rinse a piece of fillet with cold water, leave whole or divide in half along the fibers.
- Peel the carrots and cut the root crop across into five pieces.
- Leave the onion whole with the husk – it will give the broth a pleasant golden color.
- Crush the peppercorns with a knife.
- Place the turkey breast fillets in a pot of cold water.
- Put the pan on the fire, after boiling, drain the water.
- Pour a piece of turkey fillet with fresh water so that the meat is completely immersed in the liquid and again bring the contents of the pan to a boil.
- Reduce heat, collect and remove curdled protein flakes. Boil the turkey breast fillets in a covered pot for 20 minutes.
- Put the pepper, add 1 teaspoon of salt, onion and carrot pieces.
- Cook turkey fillet with spices for 20 minutes.
- Let the meat cool in the broth (this will make its taste harmonious), and then use it as a second course or salad component.
Tasty Facts
Products
Cooked turkey breast fillet most often when dieting, in a salad or a complex composite dish. Turkey fillet is very low-calorie, you can’t cook a rich broth from it. If you want delicious boiled meat, you can make a sauce, but then the dietary indicators of the dish will decrease somewhat.
When serving, the fillet can be cut across the fibers into portioned pieces, and on each of which put a piece of butter.
The best side dish for boiled turkey breast is boiled rice , as well as lettuce leaves and cherry tomatoes.
Large-boiled turkey breast fillets retain more nutrients and remain juicy. Since the skin and subcutaneous fat increase the calorie content of the dish, it is better to remove them from the breast (before cooking).
You can check the readiness of the meat by piercing it with a wooden skewer or fork – if clear juice stands out – the meat is cooked.
For cooking turkey breast weighing 400-500 grams, a 2-liter pot is suitable. In a deep saucepan of such a displacement, it will be possible to cook it in a minimum amount of water, which is important for cooking meat, not broth. For salad, turkey fillet should be boiled cut into small pieces – then the turkey will cook faster, and the broth will turn out strong enough to cook sauce based on it due to less water.
For soup, pure turkey meat is too low in calories, so it is better to use fillet with skin, or use other parts for broth.